Lemon tartlet made of :
– sweet pastry,
– lemon cream,
– lemon mousse covered with a white velvet spray
– a circle of white chocolate
Decorated with mint leaves
Material used
– Micro perforated baking mat
– Fluted cookie cutter
– Silikomart truffle mould x15
– White velvet spray
– Plain socket
– Socket
Ingredients
Lemon mousse dome
✔1 egg
✔25g caster sugar
✔30g lemon juice
✔2g gelatine
✔80g 30% fat liquid cream
Lemon cream
✔60g lemon juice
✔75g sugar
✔75g egg
✔120g butter
✔1 sheet of gelatine
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
The recipe
For 6 tarts
Lemon mousse dome
✔1 egg
✔25g caster sugar
✔30g lemon juice
✔2g gelatine
✔80g 30% fat liquid cream
In a saucepan, heat the egg, sugar, lemon juice. Cook without exceeding 85°C and without stopping to stir with the whisk. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. Set aside. Whip the cold cream with an electric mixer and add the previous preparation when it has cooled. Pour into the silikomart x15 truffle mould (only three quarters of the way through) and place in the freezer for at least 4 hours or the day before.
Lemon cream
✔60g lemon juice
✔75g sugar
✔75g egg
✔120g butter
✔1 sheet of gelatine
In a saucepan, heat the eggs, sugar, and lemon juice. Cook to 85°C. Out of the heat, add the gelatin previously wrung out and softened in cold water. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into a piping bag and place in the refrigerator.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together, roll out and place in a cool place. Roll out the dough thinly between 2 sheets of baking paper. Cut it out with a fluted cookie cutter. Place on a baking tray covered with a micro-perforated baking mat. Place in the freezer while you preheat your oven. Place a second micro-perforated baking mat on top and bake at 175°C for about 12 minutes, until lightly coloured. Leave to cool.
Remove the frozen lemon mousse and apply the white velvet spray immediately. Place each mousse in the middle of the biscuit. Take out the piping bag with the lemon cream and poach it all around the mousse. Finish with the white chocolate circle using two different sized cookie cutters.
I decorated it with mint leaves and a little gold leaf. Place in a cool place until ready to eat.
